Ingredients:

• 3/4 pound red snapper fillets, cut in 1- by 1/2-inch pieces
• 8 ounces small shrimp, peeled and deveined
• Juice of 6 limes
  
  Marinade:
• 3/4 white onion, finely chopped
• 4 serrano peppers, chopped
• 2 tomatoes, finely chopped
• 3/4 cup pimiento-stuffed green olives, finely chopped
• 1/4 cup parsley, finely chopped
• 1/2 cup cilantro, finely chopped
• 3/4 cup tomato juice
• 2 tablespoons olive oil
• 2 tablespoons jalapeño pepper strips, finely chopped, with juice
• 2 tablespoons Worcestershire sauce
• 2 tablespoons oregano, dried and crushed
• Salt, to taste
  
  Garnish:
• Cilantro, chopped
• Avocado

Method:

• Place seafood in glass bowl. Cover with lime juice. Marinate 4 hours or overnight. Drain. Return seafood to bowl.
• Mix onion, serrano peppers, tomatoes, olives, parsley, and cilantro. Stir in tomato juice, oil, jalapeños with juice, Worcestershire sauce, oregano, and salt. Pour sauce over fish, mix gently, and marinate for 1 day in refrigerator.
• Fill serving cups with ceviche, garnished with avocado and cilantro.